Funfetti Cookies

I don't think you can ever go wrong with anything funfetti. Sprinkles alone make these kinds of recipes fun to make. I personally loved these cookies and found them to be really buttery. Alex, on the other hand, continues his unlike-relationship with almond extract and wasn't a fan of the cookies. The recipe calls for two types of sprinkles but I only used jimmies.

Funfetti Cookies
Source: Two Peas and Their Pod on Tasty Kitchen
Yields:

1 cup Butter, Room Temperature
1-¼ cup Sugar
2 teaspoons Vanilla Extract
1 teaspoon Almond Extract
1 whole Egg
2-½ cups Flour
¼ cups Cornstarch
¾ teaspoons Baking Soda
½ teaspoons Salt
½ cups Rainbow Jimmie Sprinkles
2 Tablespoons Nonpareil Sprinkles

Preheat the oven to 375ºF.

Cream the butter and sugar in your stand mixer (or hand mixer) for about 2 minutes, until fluffy. Add the vanilla, almond, and egg. Beat until well combined.

In a separate bowl, sift in the flour, cornstarch, soda, and salt. Slowly add the flour mixture to the butter mixture, and continue on low speed until it’s all added and combined. Mix in the sprinkles (don’t overmix or the sprinkles will start to bleed into the dough).

Using an ice cream scoop, scoop cookie dough onto cookie sheets, about 1 1/2 inches apart (fits 8 cookies per sheet). Bake for about 15 minutes. (Note: Only bake until they very slightly start to turn light golden brown just on the edges. You don’t want them to totally turn golden or they’ll be crisp cookies. Check them around 10 minutes, then 12, and so on.)

Cool on a wire rack. Store in an airtight container up to 4 days.